Data sheet

Place of Origin

Chiang Rai Province

Country

Thailand

Classification

Oolong Tea

More info

Rice Oolong from Thailand

As you already know, Taiwanese tea varieties from the Alishan mountains were cultivated in the north of Thailand in the 1980s. One of these bushes is Jin Xuan. The harvest with these bushes is used to produce rice oolong tea.

The harvest is collected by hand at an altitude of 1300 m above sea level. The processing method is based on the technology of Oolong tea, but in addition to the tea leaf, Nuo Mi Xiang leaves are added, which means "Sticky rice". The leaves of this plant have a natural scent similar to the smell of rice. Hence this unique flavor bouquet appears in the tea.

While brewing our tea, you can see in the composition leaves of Nuo Mi Xiang.

Taste characteristics

The infusion has a transparent color with a yellow tint. The taste of tea is soft, with a pleasant rice aftertaste, it almost lacks astringency and bitterness.

Do not confuse with the Japanese tea Genmaicha. These are two absolutely different products, both in composition and taste.

How to Prepare Rice Oolong

Water temperature: 90-100 degrees Celsius.

Housewares: transparent, porcelain or ceramic teapot or mug.

An amount of tea and volume: 1-2 tsp per 150 - 200 ml.

A number of brewings: 3-6.

Place the tea leaves into the teapot and pour water into it

Leave the mixture for at least 45-60 seconds*

Drain the water out from a teapot and your tea is ready to serve

* Increase time of next brewing for 10-20 seconds.

Enjoy your tea! Tea Village Team :).

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Sticky Rice Oolong

This is another natural variant of Oolong with the aroma of rice produced in the north of Thailand in Chiang Rai province.